Directions

To Prep

1. Rinse and soak dried shiitake mushrooms for 2-4 hours with 100ml water. Once soaked, reserve the mushroom soaking water, and squeeze remaining water out of mushrooms and cut into quarters.
2. In the meantime, soak kombu with 650ml water for atleast 1 hr. Bring it to a slow boil and remove kombu once it starts to bubbles. Set aside the kombu.
3. Wrap tofu with paper towel and place some weight over to soak up as much water from it.
4. In a small saucepan, bring some water to boil and cook konjac by cutting using a spoon (to make irregular shapes) for 3 mins. Remove and set aside.

To Make

1. Heat up sesame oil in a medium cast iron pot and sauté daikon, potatoes, carrots, taro and konjac for 1 min.
2. Add in shiitake mushrooms and hand tear tofu and cook for 2 mins.
3. Add in kombu dashi and mushroom soaking water and bring to a boil. Cook for 5 mins under low heat. Skim away foam and scum with a fine mesh strainer.
4. Add in seasoning ingredients and cook for 1 min.
5. Garnish with chopped spring onions and shichimi togarashi before serving with some steamed rice.